The San Saba news. [volume] (San Saba, Tex.) 1873-1966, 1887-10-21
Recipes.

Calls Brains Fried: Take the brains
and beat up with an egg, salt and
[ pepper; fry in hot lard.
Cookies; Two cups Of sugar, two eggs,
one cup Of butter, one-half cup of sweet
milk. one teaspOonful Of SOFA.
Pudding Sauce: Beat together four
teaspoonfnls Of sugar and two ounces of
butter; stir in 4 teacup Of boiling water !:
flavor to taste.
Cup Cake: One cup sugar, one table
spoonful Of butter, one cup OF milk, one
egg, three cups of -four, one teaspoonful
baking powder.
Meat Balls: Take cold roast beef and
chop fine, season with salt, pepper and
sage, put in one egg, make into little
balls and fry in butter or drippings.
Green Sponge Cake: Two teacups of
sugar, one of cream, two of -four four
eggs, one teaspoonful of baking pow
der and teaspoonful extract of lemon;
bake quickly.
Lemon Marmalade: Take lemons, peel
and extract the seeds. Boil the lemons
until soft add the juice and pulp, with
a pound Of sugar to a pound of lemon;
boil to thicken
Snow Cake; One cup of white sugar,
half cup of butter, one and ahalf of flour,
half cup OF sweet milk, teasroonful of
baking powder, whites of four eggs;
flavor with almond.
Corn Cake: Two cups of Indian meal,
two cups Of cold water or milk, half
cup Of flower, one-half cup sugar. one
egg, two teaspoOnfuls cream of tartar,
one teaspoonful of soda.
Beef Tripe: Clean the tripe carefully
and soak in salt water, changing several
times; cut in slices; boil until perfectly
done; dip in butter; fry light brown;
season with salt and pepper.
Sponge Cake: To three eggs beaten
one minute add one and one-half cups OF
sugar and beat two minutes; one cup of
whites Of sixteen eggs, two teaspoonfuls
Of baking powder; flavor to taste.
White Mountain Cake: Three eggs,
one cup of sugar, onc-half cup of new
milk, one-half cup of butter, two cups OF
flour, one teaspoonful of soda, two tea
spOoniuls Of cream Of tartar; favor to
taste
Fig Cake: Three pints of flour, one
cup of butter, one OF sweet milk, two
and one-half cups sugar, whites of six
teen eggs, three teaspoonfuls of baking |
powder, one and one-half pounds figs, |
Favored and cut in strips.
Gooseberry Tarts: Prepare a pie paste,
as light rs convenient, cover the bottom |
'obit with -i-----z+sssl asnsar,- tss5ss-1ffscs
alternately a layer of picked aid |
washed gOoseberries ~ one of augar.
Bake three-quarter 5fan hour.
To Dress Cucumbers: Gather, or buy |
from market carly; peel and put on ice
until dinner; then slice as thin as posi- |
bic and put with sliced onions in dish,
salt and pepper freely, pour cup of |
vinegar over them, and lay ice on top.
Egg Omelette: One pint rich sweet
cram, three tablespoons flour, three |
eggs well beaten, half tablespoonful salt
and pepper, Stir -four and milk smooth,
add the eggs. Melt a large spoonful
butter in baking pan, pour in and bake
twenty minutes.
Gooseberry Pudding: Make paste of
-four with one teaspoonful of cream of
tartar in it, and beat two minutes; one
half cup of cold water with one-half tea
spoonful Of soda and little salt in it;
stir thoroughly, then add one cup of flour.
Flavor with lemon.
Lily Cake: Two cups of sugar and
one cup Of butter mixed together, one
cup Of sweet milk. one half teaspoonful
Of soda, one cup of cornstarch, two cups
Of flour, one teaspooful of cream of tar
tar, whites Of five eggs. Flavor, and
frost wsth chocolate frosting.
Cream Cake Beat to froth one cup of
sugar and three eggs; on this pour one
cup Of sweet cream, then stir in one and
one half cups Of flour in which one tea
spoonful Of soda and two of cream of tar
tar are thoroughly mixed. Flavor with
lemon and bake in quick oven in thirty
minutes
White Fruit Cake: One pound of flour,
one pound Of sugar, one pound Of butter,
one pound blanched almonds, three
pounds citron, one grated eocoanut,
hour and beef suet chopped fine, five
well beaten eggs, half q nutmeg grated,
4 little ginger or spice and some salt
roll out the paste, put it into a cloth, fl.
it with gooseberrics and sugar and let il
boil three hours. This is an English
rccine